Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type
| Autor: | Lethuaut, Laurent, Brossard, Chantal *, Rousseau, Florence, Bousseau, Benoı̂t, Genot, Claude |
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| Zdroj: | In International Dairy Journal 2003 13(8):631-641 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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